Poultry
Tender
Chicken tenders are the breast tenderloin strips—naturally portioned, quick-cooking, ubiquitous as breaded fingers and grilled strips. Mild flavour, lean texture, kid-friendly shape. Bread and fry, grill with marinade, or sauté hot and fast. Pull as soon as done; they overcook in a blink. Remove the tendon for better texture if present. Ideal for salads, wraps, and party platters. Brine helps juiciness in lean packs.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.79 g
- Saturated Fat 3.11 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 84.8 mg
- Sodium 71.1 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 23 g
- Water 68.5 g
- Energy 187 kcal
- Water 68.5 g
- Carbohydrates 0.98 g
- Sugars 0.47 g
- Protein 23 g
- Fat 9.79 g
- Saturated Fat 3.11 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.18 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 373 mg
- Major Minerals 371 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 84.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.18 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Tender of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Casual dining chains built empires partly on breaded chicken tenders.
School and stadium food made tenders a default children’s protein.
Home freezers stocked tender packs for emergency weeknight meals.